Crispy Chickpea Salad Fresh and Flavorful Delight

Ingredients

• 1 can (15 oz) chickpeas, rinsed and drained
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 0.5 teaspoon cumin
• to taste salt and pepper
• 4 cups mixed greens (spinach, arugula, and kale)
• 1 cup cherry tomatoes, halved
• 1 cucumber diced
• 0.25 red onion thinly sliced
• 0.25 cup feta cheese, crumbled (optional)
• 2 tablespoons fresh parsley, chopped
• 1 lemon juice

Instructions

1. Preheat your oven to 400°F (200°C).
2. Spread the rinsed chickpeas on a clean kitchen towel and pat them dry. This will help them become crispier!
3. In a mixing bowl, combine the dried chickpeas, olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Toss until the chickpeas are evenly coated.
4. Transfer the seasoned chickpeas to a baking sheet lined with parchment paper in a single layer.
5. Bake for 25-30 minutes or until the chickpeas are golden brown and crispy. Shake the baking sheet halfway through to ensure even cooking.
6. While the chickpeas are baking, prepare the salad ingredients. In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and parsley.
7. Once the chickpeas are done, allow them to cool slightly, then add them to the salad.
8. Drizzle the lemon juice over the salad and toss everything together gently.
9. If using, sprinkle the crumbled feta cheese over the top for an extra burst of flavor.
10. Serve immediately to enjoy the contrast of crispy chickpeas and fresh veggies!